Bubble and Squeak Cakes

Bubble and Squeak Cakes: A Busy Mom's Delight

As a working mom, time is my most precious commodity. Dinner needs to be quick, easy, and – most importantly – delicious. That's why I’ve fallen head over heels for Bubble and Squeak Cakes. Forget the endless hours spent slaving over a hot stove; these little savory patties are a lifesaver. They’re incredibly versatile, perfect for a quick weeknight meal or a make-ahead dish for a busy weekend.

The beauty of Bubble and Squeak Cakes lies in their simplicity. Using leftover roasted vegetables, or simply boiling some potatoes and Brussels sprouts, you can whip up a batch in under 30 minutes. The recipe itself is unbelievably straightforward, making it ideal for even the most novice cook. Plus, the leftovers are amazing! They reheat beautifully, making them perfect for packed lunches or a speedy second dinner. I often double the recipe, knowing that half will be enjoyed immediately, and the other half tucked away for later in the week.

What I particularly love about this recipe is its adaptability. I often add other vegetables depending on what I have on hand. Carrots, parsnips, or even finely chopped broccoli all work beautifully. You can also experiment with different herbs and spices to customize the flavor to your liking. A sprinkle of fresh herbs like rosemary or thyme before frying adds a wonderful depth of flavor. The possibilities are truly endless.

The texture of these cakes is another reason I adore them. Crispy on the outside and soft and fluffy on the inside, they offer the perfect combination of textures. Serving them with a simple side salad or a dollop of sour cream elevates the dish to a new level. For a heartier meal, consider pairing them with a fried egg or some smoked salmon.

Beyond the convenience and taste, Bubble and Squeak Cakes offer a sense of satisfaction. It’s the kind of recipe that makes you feel good about providing a healthy and delicious meal for your family without sacrificing your precious time. This is more than just a recipe; it’s a testament to the fact that quick, easy, and healthy can all coexist. In our busy modern lives, that's something worth celebrating. I highly recommend you give this recipe a try; you won't be disappointed. It's the perfect solution for busy weeknights and a delicious way to use up leftover vegetables, making it a true win-win situation.

Tips for Success

• Use floury potatoes for the best results. King Edward potatoes are my personal favorite.

• Don't overcrowd the pan when frying the cakes. Work in batches to ensure even cooking.

• For extra crispy cakes, try coating them in breadcrumbs instead of plain flour.

• Get creative with your seasonings! Experiment with different herbs and spices to find your perfect blend.

• These cakes freeze beautifully, making them a great make-ahead meal for busy schedules.

I know you'll appreciate this recipe as much as I do. Enjoy!

Step-by-step

• Boil the potatoes for 12-15 mins or until tender, then drain and return to the pan over a low heat for 1-2 mins to dry out.
• Add the butter and mash well.
• Meanwhile, boil the sprouts for 3-5 mins until just tender.
• Drain and cool quickly under cold running water.
• Shake dry, then shred as finely as you can.
• Mix the sprouts with the potatoes and season to taste.
• Leave until cool enough to handle, then shape into 8 round cakes.
• Tip the flour onto a plate, then coat the cakes, tapping off the excess.
• Heat a 5mm depth of oil in a large frying pan and shallow-fry the cakes in 2 batches for 2 mins each side, turning carefully.
• Drain on kitchen paper and transfer to a baking sheet lined with greaseproof paper.
• Cool, cover and chill or freeze. Will keep in the fridge for up to 3 days or freeze for up to a month.
• Heat oven to 190C/fan 170C/gas 5 (or if you’ve roasted the ham, leave the oven on while it rests) and reheat the cakes for 15 mins until hot through and crisp on the outside.